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Nov2920250Tea Hong
How to clean a new Yixing teapot
A tea pot made with a porous clay material, such as a Yixing, or an unglazed earthenware would absorb in…
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Jun282025Leo Kwan
Antithesis of my TCM rules: Cold infusing a Japanese green tea
Hakone hot spring resort Twelve summers ago, after getting off at a wrong train stop in a hot spring bath…
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May302025Leo Kwan
Making the most of the leaves — making tea that touches deep
A private message A few nights ago, the customer who had left the most number of reviews on our site,…
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Jan212024Leo Kwan
Making milk tea with Royal Black
While we have a stubborn belief in the purism of tea, we do things to some of our teas sometimes.…
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Apr102023Leo Kwan
About Infusing Pu’er Maocha
Although it is perfectly okay to steep your maocha in a large pot in the conventional way, the tea can…
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Dec062022Leo Kwan
How to brew a cha bing
Tea compressed into a discus form is basically still a tea like any other loose leaves. The process of compressing…
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Sep242022Leo Kwan
Does your Honey Orchid Supreme taste too bitter?
What makes the taste of a tea? The taste of a tea is the combination of its many tones, accents…
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Jul062022Leo Kwan
Ice Fire Technique
To steep tea, there is the usual brewing with hot water and there is the recently popular cold infusion. There…
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Mar232022Leo Kwan
International preparation standard for tea tasting
Tea cannot manifest its full self when improperly infused. The wrong leaf to water ratio, poor infusion ware, inappropriate water…
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Feb042021Leo Kwan
Lunar New Year Sweet Tea
Soon it will be the Year of the Bull in the Lunisolar Calendar. Believe it or not, this very old…
